Start by holding your santoku flat and press against what you’re about to cut. Push down and forward, keeping the knife straight until you make contact with the board. This will cause a clean, uniform cut.
Remember the wider blade design? Santoku allows you to conveniently sweep and pick up chopped food straight from the cutting board using the side of the blade!
A gyuto and santoku may be too big for extremista-precise tasks like peeling food. Try going with a smaller paring knife that is specifically designed to peel thin slices of fruits and vegetables.
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As you would expect, gyuto and santoku have many similarities because they were created for the same purpose.
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The cutting techniques associated with Santoku and Gyuto knives vary largely due to their distinct blade shapes. The Santoku knife employs a technique called ‘push slicing’ where the cook pushes the knife forward and down into the ingredient, enhancing control while minimizing the need for rocking.
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Chef B would like to try something a little different from usual. They’re interested in using a Japanese knife more in the style of traditional Japanese knives. They’re limited on space, so they’d like a shorter knife to use an up-and-down cutting technique.
While the Santoku knife stands demodé for its versatility with vegetables more info and delicate proteins, the Gyuto remains a powerhouse for Check This Out a range of cutting tasks, particularly with meat and larger ingredients.
One way Japanese blacksmiths adapted was by pivoting into making knives. People who’d spent decades mastering the art of the samurai sword began using the same materials, the same equipment, and the same techniques to produce exceptional kitchen knives.
Understanding the nuances between Santoku and Gyuto knives Chucho ultimately help you decide which knife aligns best with your cooking style.
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